Salmon en Croûte

Name: Salmon en Croûte
Yield: Serves Eight
Ingredients: salt and freshly ground black pepper; butter; 2 or 3 sprigs of tarragon; salt and freshly ground black pepper; 450 g/1 lb puff pastry (or use frozen); 1 (1.75-kg/4-lb) salmon or sea trout; lemon juice; semolina; 1 (1.75-kg/4-lb) salmon or sea trout; small handful of parsley; 1 teaspoon peppercorns; salt; bones, skin and head from the salmon; 1 teaspoon chopped fresh tarragon or parsley; 2 tablespoons double cream; 2 slices onion; 1 bay leaf; 300 ml/½ pint fish stock; salt and white pepper; salt and white pepper; 1 teaspoon chopped fresh tarragon or parsley; 1 egg, beaten; 50 g/2 oz butter; 20 g/¾ oz flour; 3 tablespoons white wine; bones, skin and head from the salmon; bones, skin and head from the salmon; bones, skin and head from the salmon; 600 ml/1 pint water

Preparation info

Serves
Eight

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

1 (1.75-kg/4-lb) salmon or sea trout
450 g

Fish course
Pescatarian

Method

Fillet the fish, keeping the 4 fillets as intact as possible. Skin the fillets and put the skin, bones, head and fins into a saucepan with the other stock ingredients. Bring up to the boil and simmer for 30 minutes. Then strain into a measuring jug and throw away the bones, etc. Heat the oven to hot (230°C, 450°F, Gas Mark 8).

Roll out a third of the pastry into a long thin piece, cutti